Torshi for You

“Torshi,” Gilda Moshir says,” is a Persian word and it means ‘something sour, tart, and pickled.'”

Moshir will be selling her handmade torshi at this Saturday’s holiday boutique at the South Pasadena Women’s Club.

“My torshi’s are produced in small batches at the Chef’s Center—a commercial kitchen in Pasadena. I don’t use any preservatives in my products—the vinegar and salt content provide all the natural preservative to make my torshi last for at least 6 months…And it is good for you. My products are gluten-free, dairy-free, preservative-free, and corn syrup-free.”

(Left to right) Salmon with lemon Torshi, crunchy eggplant Torshi with sausages, lemon Torshi with bread (or chicken or straight out of the jar!), and spice up your veggie burger with mango Torshi; photo courtesy of Kolook, LLC

“With occasional variations by region, the mixture contains vinegar, salt, water, garlic, and spices that drown fresh vegetables such as carrots, beets, eggplant, chiles, cauliflower, turnips, and cucumber” (Wisegeek). Torshi is still a popular item to make at home in the autumn months and “in some families, no meal is considered complete without a bowl of torshi on the table” (Wikipedia).

Moshir writes: This is a kolook, a glazed ceramic vessel that is used in Old Iran to store the torshi. It would sit for days out in the backyard in the sun and it would ferment and “fall into place” yum!”

Moshir, founder of Kolook – Quality Persian Food Products, has taken this traditional recipe and creatively run with it, using cinnamon, angelica, tarragon and cilantro in her torshi.

Lemon Rind Torshi– This is a tangier variety and is excellent with white meats such as fish, chicken, tuna salad, vegetarian dishes, rice dishes. This variety is made from the rind of lemons and is a win-win for people who like to pucker up an ordinary grilled chicken or fish. This variety is super healthy as it cuts through fatty foods, with its red wine vinegar content, it also boasts turmeric, caraway seeds, coriander seeds and pepper flakes.

Eggplant Torshi – This is a crunchy and tangy variety and is a mixture of eggplant, carrots, garlic, cauliflower jalapeno, caraway and coriander seeds, salt and turmeric and is excellent with red or white meat. I can eat this by itself or as an aperitif with a mixed drink.

Pickled Lime Torshi – Another tangy variety of whole lime pickled in red wine vinegar, salt, caraway seeds and coriander seeds, can be eaten with white meats or by itself with an aperitif before dinner.

Mixed Vegetable Torshi – This tangy and spicy variety boasts the beautiful colors of red and white cabbage, celery, cauliflower, carrots and is blended with red wine vinegar, garlic, salt, jalapeno, coriander seeds, turmeric and sugar. Can be eaten as a relish with chicken or fish or over chips.

Pickled Garlic – This recipe is most delicious when it has truly “aged” the varieties I am selling now are produced in 2012. The garlic pieces have been pickled in red wine vinegar and salt and they are so soft and easy to eat. Toss into pasta dishes, eat as an aperitif before dinner, enjoy with any kind of meat or rice dish. “A garlic a day will keep the Dr. away.”

Marinated Black Olives w/Lemon Wedges -These black olives with pits are marinated with extra virgin olive oil & lemon slices. Toss into salads, pastas and/or eat by itself as an aperitif before dinner. Pick up a few jars of these, they don’t last very long.